Description
Hearty French onion beef and noodles merge classic comfort with rich, caramelized flavors that dance across your palate. Savory beef mingles with silky noodles and sweet onion goodness, promising a satisfying meal that draws you into culinary bliss.
Ingredients
Scale
Protein:
- 1.5 lbs beef chuck roast
- 2 lbs beef broth
Alliums and Aromatics:
- 4 large onions
- 3 cloves garlic
Noodles and Seasonings:
- 12 oz egg noodles
- 2 tbsp olive oil
- 1 tbsp worcestershire sauce
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp all-purpose flour
Finishing Ingredients:
- 0.5 cup heavy cream
- 2 tbsp fresh parsley (chopped)
- 1 cup swiss or gruyère cheese (shredded)
Instructions
- Generously season beef chuck roast with salt and pepper, then coat evenly with flour to create a delicate crust for enhanced flavor development.
- Heat olive oil in a large Dutch oven over medium-high heat, carefully searing the beef until a rich golden-brown exterior forms on all sides, approximately 4-5 minutes per side.
- Remove beef from the pot, then immediately introduce thinly sliced onions, caramelizing them slowly until deep amber and profoundly sweet, stirring occasionally to prevent burning.
- Mince garlic and add to the caramelized onions, sautéing briefly to release aromatic compounds without scorching.
- Deglaze the pot with beef broth and Worcestershire sauce, scraping up any flavorful browned bits from the bottom of the pan.
- Return the seared beef to the liquid, sprinkle dried thyme over the top, then cover and simmer on low heat for 2-3 hours until meat becomes incredibly tender and easily shreds.
- Once beef is fork-tender, remove from the pot and gently shred using two forks, discarding any excess fat.
- Meanwhile, cook egg noodles in a separate pot according to package instructions until al dente, then drain and set aside.
- Stir heavy cream into the cooking liquid, creating a luxurious, velvety sauce that coats the shredded beef and onions.
- Combine the shredded beef mixture with cooked noodles, ensuring each strand is generously coated with the rich sauce.
- Transfer to a serving dish, top with freshly shredded Swiss or Gruyère cheese, allowing it to melt slightly from the residual heat.
- Garnish with finely chopped fresh parsley for a burst of color and herbaceous freshness before serving hot.
Notes
- Flour coating creates a beautiful golden crust that locks in beef’s juicy flavor and helps thicken the sauce naturally.
- Searing beef at high temperature develops deep, complex flavor profiles through Maillard reaction, creating rich caramelized exterior.
- Low and slow cooking transforms tough chuck roast into meltingly tender meat, allowing connective tissues to break down completely.
- Consider gluten-free alternatives like cornstarch or almond flour for coating to accommodate dietary restrictions without compromising texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 600
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg